664<br/>FOO<br/><br/>
17923<br/><br/>
Varzakas, Theodoros [ed.] <br/><br/>
Food engineering handbook :food process engineering 
/ edited by Theodoros Varzakas and Constantina Tzia 
. – Boca Raton :  CRC Press, 2014.
<br/><br/>xxii, 650 p. 
<br/><br/> Contents:  Chapter 1: Membrane Separation;  Chapter 2: Size Reduction;  Chapter 3: Centrifugation-Filtration;  Chapter 4: Crystallization;  Chapter 5: Mixing-Emulsions;  Chapter 6: Solid-Liquid Extraction;  Chapter 7: Supercritical Fluid Extraction; Chapter 8: Chilling and Freezing;  Chapter 9: Drying of Foods;  Chapter 10: Fluidized Bed, Spouted Bed, and In-Store Drying of Grain;  Chapter 11: Fermentation and Enzymes;  Chapter 12: Fluid and Species Transfer in Food Biopolymers. Chapter 13: Encapsulation of Food Ingredients : Agents and Techniques Chapter 14: Multiphysics Modeling of Innovative and Traditional Food Processing Technologies;  Chapter 15: New/Innovative Technologies 
<br/><br/>ISBN 9781482261660  : 12220.00.
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SCIENCE<br/>FOOD INDUSTRY AND TRADE<br/>FOOD -- BIOTECHNOLOGY<br/>TECHNOLOGY & ENGINEERING -- FOOD SCIENCE
<br/><br/><label>Dewey Class. No.: </label>664  / FOO